Eggless Dairy-Free Gluten Free Sweeet Potato Brownie
Ingredients
- 1/4 cup (50 g) Brown Sugar
- 1/4 cup (60 ml) Warm Water
- 1/4 cup (30 g) Baking Cocoa Powder
- 1/2 cup (125 g) Peanut Butter (natural, unsweetened)
- 1 cup (250 g) Sweet Potato (cooked and mashed)
- Chocolate Chips for topping
Instructions
- Preheat oven to 350oF (180oC).Line baking Tray (7.3 x 5.4 x 2.0 inch;18.5 x 13.6 x 5.1 cm) with parchment paper. Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add cocoa powder, peanut butter and sweet potato. Mix.
- Transfer batter to baking tray. Spread evenly. Top with chocolate chips.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes for fudgy texture or 25 minutes for cake texture.